Recipe : Famous Maluku Boboto Food

    Boboto or Baboto is a Ternate-Tidore specialty food that usually find served in ordinary homes and at traditional feasts.  Boboto is originally made from fish mince and kenari (kind of walnut), spiced and wrapped in leaves then steamed. The fish most often used is fresh skipjack tuna, but can be substituted with its smoked variant. Doing so will create more intense flavor and aroma, because of the smokiness of the fish. On other hand, using tuna will create a milder variant of boboto, in flavor and texture. for those who allergic to fish, fell free to substitute with chicken, using the same recipe as listed down bellow. Now lets make your own Boboto.

Main Ingredients :

1. 200 grams skipjack tuna ( can be smoked too, minced it).
2. 2 eggs.
3. 100 grams Kenari ( can also be substitute with walnuts or peanuts).
4. 100 ml thick coconut milk.
5. Banana Leaves.

Spices :

1. 2 large red chilies.
2. 1 thumb sized piece ginger.
3. 4 shallots.
4. 4 garlic cloves.
5. 1 calamansi.
6. Salt to taste.

How To Make :

1. Heat a little cooking oil in the pan and sautee 50 grams of kenari, garlic and shallots. Grind using a food processor or using mortal and pestle to a smooth paste.
2. Roughly chop the remaining walnuts.
3. Using a food processor or bare hands, mix the fish mince with the spices, egg and coconut milk until it forms thick dough. Add the chopped walnuts last.
4. Use banana leaves to wrap the mixture into parcels, then steam for 15 - 20 minutes.
5. Boboto ready to serve.

Enjoy your  Boboto!

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